How To make Curried Chick Pea Casserole

Chick Pea Casserole Recipe

One of those great, simple nourishing dishes that can be made as a self-contained dish or used as a side-dish as part of a main meal. May be served hot or cold.

Serves 4-6

Ingredients
200g chick peas (dried)
1 tbsp olive oil
1 tbsp butter
1 medium onion (finely chopped)
2 carrots (finely chopped)
1 small stick celery (finely chopped)
1 small zucchini (finely chopped)
1 medium leek (sliced into rings)
1 x 400g can tomatoes
1 tbsp tomato paste
750ml vegetable or chicken stock
2 tbsp Italian parsley (chopped)
2 tsp fresh Thyme leaves (chopped)
or 1/4 tsp dried thyme
2 bay leaves

Method:
Soak the chick peas overnight or 12 hours.
Drain the chick peas and cook in fresh water at low simmer until tender.
It should take about 1 1/2 hours.

In a saucepan with the olive oil and butter over medium heat put onion, carrot, celery, leek and zucchini. Allow to cook for about 10 minutes. Add the tomato, tomato paste and the stock.

Bring to boiling point, add bay leaves and then turn down to simmer for about 40 minutes.
Add parsley and thyme.

Finally, add the chick peas to the mixture. Serve with a spoonful of gremolata (see below).

Garnish with additional parsley and thyme leaves if desired.
Gremolata:
2 cloves garlic
(crushed and chopped finely)
4 strips of lemon rind (chopped finely)
1/4 tsp white pepper
1 tbsp olive oil
2 tbsp parsley

Method:
Place all ingredients into a bowl and mix together.

Zucchini Chickpea Curry

This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.
Full recipe here:

Spanish Chickpea Stew | A Timeless Spanish Dish

EPISODE #486 - How to Make a Spanish Chickpea Stew | A Timeless Spanish Dish

FULL RECIPE HERE:


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Curried Chickpea & Plantain boat

Full recipe: originalflava.com
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Easy Lentil and Chickpea Curry (Vegan)

A delicious meal that's naturally vegan, this one pot easy lentil and chickpea curry is perfect for those days when you don't have much time, but still want a nutritious dinner.

See the recipe at:

ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian and Vegan Meals Idea | Chickpea recipes

This one pot baked chickpea recipe is a healthy and easy Vegetarian and Vegan Meals Idea. These chickpea recipes are perfect one pot meal for any day of the week.

???? Let me know in the comments if you enjoyed my vegan chickpea recipe.

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.)

2 cups / 1 can (540ml can) Cooked Chickpeas - drained and rinsed
100g / 1 cup Carrots - Julienne cut
(It's important that the carrots are thinly shredded so that they can cook in the same time as the onions)
250g / 2 heaping cup Red Onions - thinly sliced
200g / 1 heaping cup RIPE Tomatoes - chopped
35g / 1 Jalapeno OR Green chillies to taste - chopped
2 Tablespoon Garlic - finely chopped
2+1/2 Tablespoon Tomato Paste
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1 Tablespoon Paprika (NOT SMOKED)
Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil

???? Garnish:
1/4 cup / 10g Parsley - chopped
Freshly Ground Black Pepper to taste (i have added 1/4 teaspoon)
OPTIONAL - Drizzle of extra virgin olive oil

✅ ???? BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well)

▶️ METHOD:

Thinly slice the onion and julienne cut the carrots. IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE / COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and rinse it.

PRE-HEAT THE OVEN TO 400 F.

To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste.

Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper as shown in the video.

Then Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It took me 10 minutes in my oven.

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN.

Remove the pan from the oven and place it on a wire rack. Allow it to slightly cool down. This is a very versatile dish. You can serve it with couscous or rice. Make a greek pita pocket sandwich or serve it along with whole wheat roti or pita.

This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days.

▶️ IMPORTANT TIPS:

???? IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE/COOK IN THE SAME TIME AS THE ONIONS

???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

???? This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 4 days

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